Octadecatetraenoic acid Content of Foods
(21 - 30)
180 mg
(per 90 g edible portion)
Chum salmon (sujiko)
40 mg
(per 25 g edible portion)
Mezashi (baked)
120 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
188 mg
(per 152 g edible portion)
Japanese pilchard (baked)
288 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
137 mg
(per 152 g edible portion)
Japanese pilchard (raw)
61 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
316 mg
(per 186 g edible portion)
Chinook salmon (baked)
136 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
323 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
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